The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-04-15
DOM ESTlC HINTS.
APPLES WITH JELLY.

,undS OF sugar IuI lne apples on
water enough to cover them, and
them stew until they look as il
would break; then take them out
put the sugar into the same water;
he syrup come to a boil put in the
,es, and let them stew until done
ough and clear, then take them out,
e into the syrup one large lemon
add one ounce of gelatinc dissolved
pint of cold water. Let the whole
* well and come TO n boil; then pour
lon the apples the syrup will con-
al. 1t is to be eaten cold with cream.
ORANGE PUDDING.
Four sweet oranges, three eggs, one
cup of sugar, one pint of sweet milk.
one large tablespoonful of cornstarch.
Put in the happy only the juice of the
oranges and the soft pulp cut fine. Mix
the yolks of the eggs, II little of the
milk and most of the sugar and corn
starch together. Stir this mixture into
the rest of the m TX which is boiling.
Cook Ike custard. Sprinkle the rest
OF the sugar over the oranges, and
pour the custard over it. Cover the
pudding with soft frosting made OF
the whites. Brown in the oven. Eat
cold.
APPLE CAKE.
Mix and bake us for jelly cake, flavor.
ing the dough with essence of bitter
almond. Beat one egg light in bowl,
and into it a cup of sugar. Add to
this the strained juice and grated rnd
of n lemon. Peel and CRATE three fine
pipplns or other ripe, tart apples
directly into this mixture, stirring each
well in before adding another. When
all are in, put into farina-kettle and
stir over the fire until the apple GUS
tard is boiling hot and quite thick.
Cool and spread between the cakes.
A nice and simple cake. Eat the day
1t is baked.
DARK CHOCOLATE CAKE.
One-half cup Of butter, one cup OF
mgar, u cup of flour, one-half cup OF
milk, two eggs beaten separately, one
teaspoonful of cream of tartar, one
half teaspoonful of soda and p table
spoonfuls of chocolate. Dissolve the
chocolate over the steaming teakettle,
in a saucer, beat into it little of the
cake mixture, then beat it into the
whole of the cake mixture. Flavor
with vanilla, and beat it briskly just
before putting into the oven. 1t makes
one large loaf. If desired darker in
color, put in more chocolate.
FRUIT CAKE THAT WILL LAST A YEAR.
Wash and drain well one pound of
currants, chop coarsely one pound OF
raisins, chop or slice one-half pound of
ctron. Beat five eggs and two cups OF
brown sugar together, then add to
them one cup of butter, one cup of mo-
lasses, one-half cup of sour milk, one
teaspoonful of spices to taste, Stir
into this mixture six cups of flour, re-
serving one-half cup to mix with the
raisins to prevent their settling to the
bottom. Add fruit last.
CUsTARD EGGS.
Put the washed eggs in n saucepan
of cold water and let them just come
to boil, then take them up. Or, lay
them in a hot tin pail, cover them with
boiling water, put the top on the pail
and leave them on the kitchen table for
five m nuies. Drain off the water,
pour on more boiling water and replace
the top. Wrap hot towel about the
pail, and leave it four minutes before
dishing the eggs. They will be soft
curtard throughout, and more digesti.
bic than if cooked in any other way.
GRAHAM AND CORN MUFFINs.
Two full cups corn meal, one cup
graham flour, one cup sweet milk, two
cups boiling water, one egg. Pour the
boiling water into the meal and stir
well. Let the mixture stand till luke
warm, then add the cup of milk, or
enough to form batter about as stiff
as will drop from the spoon. and beat
well. Set this in warm place two
hours, then break in the egg and beat
hard. Dip into hot gem pans, well oil
ed, and bake twenty minutes in brisk
oven.
POTATO AND CORN MUFFINs
Two cups of cold mashed potato;
two cuns of sweet milk. two eOps we'll